Cumin, Cuminum cyminum, is from the family Apiaceae. Cumin, pronounced "khu-min", it is closely related to anise, caraway, coriander, dill and fennel. Cumin is native to the Mediterranean regions and northern Africa but has been cultivated for thousands of years in the Middle East, India, China and the Mediterranean. In the U.S. cumin has not historically been a widely used spice but it has slowly been gaining popularity as more foreign cuisines are being celebrated in American culture. Cumin is one of the most commonly consumed spices worldwide, right after chiles and pepper. Cumin is a key spice in Indian, Mexican, and Vietnamese cuisine.

From Latin "cuminum" comes the English word “cumin.” Cuminum was borrowed from the Greek language word "kyminon", though further word origination may be Semitic. A Syrian dialect in the Near East from the 6th century BC is the Aramic “kamuna,” while Old Hebrew has "kammon", and Egyptian has "kamnini.” The ultimate origin is maybe the Sumerian word "gamun,” that was spoken in southern Mesopotamia in 3000-2000 BC, from the Akkadian word "kamunu" that was spoken in northern Mesopotamia from 3000-1000 BC.

Cumin is mentioned in the Old Testament of the Bible as a seasoning for bread and soup and as a currency to pay tithes to priests. Ancient Egyptians used cumin as a culinary spice, but also in the mummification process when they were preparing the bodies of pharaohs to be entombed.